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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Changes in the intramuscular collagen content and degree of its thermohydrolysis in bovine muscles under the influence of curing and pasteurisation

100%
Gajewska-Szczerbal H., Kucharski M.
Polish Journal of Food and Nutrition Sciences
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2007
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tom 57
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nr 3
339-343
The aim of the study was to assess the effect of the introduction of curing brine, massaging and pasteurisation on the dynamics of changes in collagen content and its thermohydrolysis rate in two bovine muscles with different topographic positions in the carcass: the semimembranosus muscle (m. semimembranosus) and the lumbar part of the longissimus dorsi muscle (m. longissimus lumborum). Brine contained, among other things, NaCl, phosphates and collagen protein. In the study the pH value of muscles, contents of crude protein and dry matter were determined together with the amount of collagen and its susceptibility to thermohydrolysis; moreover, shear force value was determined using the WBSF test. On the basis of the conducted tests it was found that the semimembranosus muscle contained more collagen than the lumbar part of the longissimus dorsi muscle. The introduction of brine, massaging and pasteurisation resulted in changes not only in its amount, but also in its susceptibility to thermohydrolysis. Curing resulted in a decreased rate of collagen thermohydrolysis in both analysed muscles in comparison to raw muscles: from several times in m. semimembranosus to around fifteen times in m. longissimus lumborum in terms of crude protein and over twenty times in relation to the total collagen content. The rate of collagen thermohydrolysis in both muscles varied: it was higher in m. semimembranosus than in m. longissimus lumborum. The most profound effect on changes in tenderness (test WBSF) was found for massaging, which in the semimembranosus muscle resulted in its decrease, while in the lumbar part of the longissimus dorsi muscle it caused an increase in comparison to the value obtained after the introduction of brine. It was found that after pasteurisation the dorsal muscle was more tender in comparison to the semimembranosus muscle in spite of the fact that it was characterised by a higher share of collagen in the total amount of protein.
2

Changes in histological structure of porcine and bovine semimembranosus muscles under the influence of mechanical and thermal procedures

100%
Gajewska-Szczerbal H., Krzywdzinska-Bartkowiak M.
Annals of Animal Science. Supplement
|
2005
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nr 2
3

Changes in solubility of the bovine semitendinosus muscle collagen under the influence of high pressure

100%
Kwiatkowska A., Jankowska B., Korzeniowski W.
Polish Journal of Food and Nutrition Sciences
|
2001
|
tom 10
|
nr 4
The studies were undertaken to determine the effect of high hydrostatic pressure 200, 400 and 500 MPa applied for 10 min on the changes in solubility of semitendinosus bovine muscle, both raw and treated with heat before or after pressure application. It was found that high pressure changes raw muscle collagen solubility in 0.5 M acetic acid solution. The effect of high pressure on the heat-treated muscle collagen solubility was higher for muscles treated with heat prior to pressurization. The range of changes depended on the applied pressure. A pressure of 200 MPa increased collagen solubility, whereas the application of a pressure of 400 MPa resulted in an increase in insoluble collagen content. The high pressure caused an increase in muscle shear values, irrespective of the treatment sequence and the highest values were found for 400 MPa meat samples.
4

Effect of curing by injection method, massaging and pasteurization on histological changes of bovine muscles

80%
Krzywdzinska-Bartkowiak M., Gajewska-Szczerbal H.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
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2007
|
tom 10
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nr 2
5

Roasting-induced changes in texture and fibre microstructure of bovine m.semitendinosus muscle

80%
Palka K.
Polish Journal of Food and Nutrition Sciences
|
2000
|
tom 09/50
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nr 2
The objective of the study was to determine the roasting-induced changes in texture, muscle fibre microstructure, and cooking losses for the bovine m.semitendinosus (ST) muscle. The muscle slices were roasted at 170°C until they reached the internal temperatures of 50, 60, 70, 80, 90 and 95°C. The texture profile analysis of the samples was carried out using a texture analyser. The changes in microstructure were evaluated by scanning electron microscopy and by measuring the length of sarcomeres and diameter of muscle fibres. The cooking losses were calculated by difference between the sample masses before and after roasting. Roasting was found to have a significant effect on the analysed texture parameters. The values for hardness and chewiness increased with internal temperature of the meat, whereas those for springiness, cohesiveness and resilience decreased above the temperature of the muscle collagen shrinkage. The length of sarcomeres did not change up to the meat internal temperature of 50°C and then decreased with temperature. The fibre diameter decreased in meat roasted to 60°C and remained stable after heating to the higher internal temperatures. The cooking losses increased with temperature. The largest increases in the losses occurred in the range of 50 to 60°C and 60 to 70°C.
6

Effects of hydrostatic pressure on morphology and texture of porcine and bovine muscles Longissimus thoracis and Gluteus medius

80%
Rotkiewicz T., Jankowska B., Korzeniowski W.
Polish Journal of Veterinary Sciences
|
2000
|
tom 03
|
nr 3
The objective of this study was to examine the effects of 100, 300 and 500 MPa hydrostatic pressures on the morphology of muscle fibres and texture (tenderness and toughness) of the muscles Longissimus thoracis and Gluteus medius taken from chilled carcasses of Black-and-White cattle and Polish Large White pig. Histological examination, scanning electron microscopy (SEM), morphometric analysis (indices of protein and collagen aggregation) and texture analysis of muscles (tenderness and toughness) were carried out. The aggregation of muscle proteins was found to increase with pressure, and was being greater for porcine muscles. The hydrostatic pressures negatively influenced the texture of pork, producing less tender and more tough meat. The texture of beef improved considerably at 100 MPa pressure, however, pressures of 300 and 500 MPa produced less tender and tougher beef.
7

Changes in meat hydratation upon high pressure

80%
Kwiatkowska A., Jankowska B., Cierach M.
Polish Journal of Food and Nutrition Sciences
|
2002
|
tom 11/52
|
nr 1
Porcine and bovine semimembranosus muscles were examined after, respectively, 24 h and 96 h from slaughter. The muscles were pressurised at 200, 300 and 400 MPa for 10 min. The pH value, pressure-induced drip, ability to hold free- and added water, and thermal drip were analysed. The pH values for muscles were found to increase with pressure. Pressurization at 200 MPa caused the greatest drip of meat juice. The ability to hold free water was dependent on muscle and pressure. The pressure of 200 MPa gently lowered this quality for porcine muscle and improved it for bovine muscle. Higher pressures significantly improved the water- holding capacity. Different tendency was observed for the ability to hold added water that decreased with pressure for porcine and bovine muscles, having the lowest values at 400 MPa. All high pressure values applied decreased the drip from the muscles during cooking.
8
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Content available

Effect of post-mortem ageing, method of heating and reheating on collagen solubility, shear force and texture parameters of bovine muscles

80%
Kolczak T., Krzysztoforski K., Palka K.
Polish Journal of Food and Nutrition Sciences
|
2008
|
tom 58
|
nr 1
The muscles semitendinosus (ST) and psoas major (PM) were removed from young bull carcasses 24 h after slaughter and stored at 4°C. On the 1st, 6th, and 12th day of post-mortem ageing the chemical composition (moisture, fat, protein) and contents of total and soluble collagen were estimated. The muscle steaks were boiled at 100°C, roasted at 170°C or fried in vegetable oil at 160°C to the internal temperature of 75°C in each case. The heated muscles were stored at 4°C for 6 days and reheated in the same heating environment to the internal temperature of 60°C. In heated and reheated muscles determinations of total and soluble collagen, WB shear force measurements and texture profile analysis (TPA) were conducted. The raw PM muscle contained two times less intramuscular collagen than ST muscle. The solubility of PM muscle collagen was higher than the solubility of ST muscle collagen. During post-mortem ageing the collagen solubility of both muscles increased. In the boiled muscles the level of soluble collagen was lower than in the roasted or fried ones. During post-mortem ageing the WB shear force, TPA hardness and TPA chewiness values of both muscles decreased. At the same time of post-mortem ageing, WB shear force values were the highest for boiled, middle for roasted and the lowest for fried muscles. The roasted muscles had the highest and fried ones the lowest values of TPA hardness, whereas values of TPA chewiness were similar, independently of the heating method used. The reheating of muscles after 6 days of cold storage had no effect on the WB shear force, although their TPA hardness and TPA chewiness values increased.
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